制作方法：1、白菜心切成一指宽的条，用开水烫后、过凉。

Method: 1. Cut the cabbages into sections of a finger wide. Then scald them in boiling water and ladle out.

他们的叶子紧紧地缠在那又短又宽的茎上(白菜心)。

The leaves are tightly wound around a short, wide stem (the cabbage's core).